Mei Chin (born 1977) is a fiction and food writer living in Dublin.[1]
Her short stories have appeared in Fiction and Bomb magazines and are characterized by a combination of the fantastic and the mundane.[2]
In the late 1990s she was an editor at Vogue, and she has written reviews and essays for Gourmet, Vogue, Mirabella, The New York Times Book Review, Irish Times, Sunday Times, Irish Independent, and other publications.[3][4] She is also the author of a number of books of literary criticism for Chelsea House Publishers, and she has taught food writing at Yale University.[5] Her essays have been anthologized in Best Food Writing 2004, 2006, and 2012.[6] Since 2020 she has co-hosted a food podcast called Spice Bags, and with her co-hosts she published the book Soup in 2023.[7]
She is a native of Connecticut and a graduate of Hopkins School and Wesleyan University. Her mother, Professor Annping Chin teaches at Yale, and her late stepfather, Professor Jonathan Spence, taught there until he retired in 2008.
- ^ Baste the Book
- ^ "Author Index — Fiction". Fiction. Fiction, Inc. Retrieved 2022-05-01.
- ^ Gourmet October 2008 Press Release
- ^ "Dana Schutz" Bomb Magazine Spring 2006
- ^ Yale Writing Center web site Archived 2011-09-04 at the Wayback Machine
- ^ "My Life With Rice," Best Food Writing 2006
- ^ Reid, Conor. "The HeadStuff Podcast Network Launches a Fascinating Range of New Shows for 2020." Headstuff.com Jan 21, 2020.
© MMXXIII Rich X Search. We shall prevail. All rights reserved. Rich X Search